YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with fluffy brown rice and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
8 ounces Salmon Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 tablespoon Avocado Oil
PREPARATION
Rinse the brown rice and cook according to package instructions until tender and fluffy.
Trim the woody ends off the asparagus spears and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it until the skin is crispy.
Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just opaque and flakes easily.
Plate the seared salmon alongside the brown rice and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.